Aloo Paneer Paratha Recipe is a pan-fried Indian flatbread paratha recipe with a delicious and healthy stuffing. Since it is pan fried it has a crispy exterior. The stuffing is of potato, cottage cheese, onions, and some spices. The crunch of onions gives a good surprise to an otherwise soft stuffing. The spices give good flavors to the Aloo Paneer Paratha.
Boiled potatoes, paneer, and onion along with some spices are needed to make Aloo Paneer Paratha. I generally make Aloo Paneer Paratha when I have some leftover paneer. Kasuri methi compliments paneer very well. Apart from that roasted cumin powder and garam masala also give a good kick. If I am packing the parathas I cook them in oil and if I am serving them immediately I cook them in ghee. The dough that I use is slightly softer than that of chapatti.
What to serve with Aloo Paneer Paratha?
Green chutney, masala chai, red chili garlic chutney etc.
1. Prepare the stuffing : In a big bowl add 3 boiled and mashed potatoes, ¾ cup crumbled paneer and 1 chopped onion. Add salt to taste, ½ tsp red chili powder, ½ tsp garam masala powder, 1 tsp roasted cumin powder, 1 tbsp dried fenugreek leaves and chopped coriander. Mix everything well.
2. Prepare the paratha : Take a portion of the dough. Roll it. Add approximately 2 tbsp stuffing. Seal it. Again roll it carefully.
3. Cook the paratha : Heat a pan/skillet. Put the paratha on a hot skillet. Cook on high flame. Once you see small bubbles flip the paratha. Reduce the flame to low and cook till brown patches appear on the other side too. Flip and increase the flame to high. Apply oil on both sides, cook on medium flame till nice golden brown.
Tips: Flames are very important while cooking parathas ?
4. Grease paratha with butter or clarified butter : Once cooked put it on a perforated plate. Grease with some butter or clarified butter.
5. Bon appétit : Serve aloo paneer paratha with curd or pack in the box with some tomato ketchup.
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 60 minutes
For Stuffing:
• 3 medium sized potatoes, boiled and mashed
• ¾ cup mashed/crumbled cottage cheese (paneer)
• 1 medium sized onion, chopped
• Salt to taste
• 1 tsp roasted cumin powder
• 1 tbsp crushed dried fenugreek leaves (Kasuri methi)
• ½ tsp red chili powder
• ½ tsp garam masala powder
• A handful of chopped coriander
For Parathas:
• Wheat dough for paratha, as required
• Oil for frying parathas
• Clarified butter (ghee) or butter for greasing parathas
1. Prepare the stuffing
In a big bowl add 3 boiled and mashed potatoes, ¾ cup crumbled paneer and 1 chopped onion. Add salt to taste, ½ tsp red chili powder, ½ tsp garam masala powder, 1 tsp roasted cumin powder, 1 tbsp dried fenugreek leaves and chopped coriander. Mix everything well.
2. Prepare the paratha
Take a portion of the dough. Roll it. Add approximately 2 tbsp stuffing. Seal it. Again roll it carefully.
3. Cook the paratha
Heat a pan/skillet. Put the paratha on a hot skillet. Cook on high flame. Once you see small bubbles flip the paratha. Reduce the flame to low and cook till brown patches appear on the other side too. Flip and increase the flame to high. Apply oil on both sides, cook on medium flame till nice golden brown.
P.S. Correct flame is important while cooking parathas.
4. Grease paratha with butter or clarified butter
Once cooked put it on a perforated plate. Grease with some butter or clarified butter.
5. Bon appétit
Serve aloo paneer paratha with curd or pack in the box with some tomato ketchup.
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